ide a large sheet of thickly-buttered paper, and
next a paste of flour and water about three-quarters of an inch thick;
cover this again with two or three sheets of stout paper, secure the
whole well with twine, and put down to roast, with a little water, in
the dripping-pan. Let the fire be clear and strong; baste the paper
immediately with butter or clarified drippings, and roast the joint
from three to four hours, according to its weight and quality. Doe
venison will require half an hour less time than buck venison. About
twenty minutes before the joint is done remove the paste and paper,
baste the meat in every part with butter, and dredge it very lightly
with flour; let it take a pale brown color, and serve hot with
unflavored gravy made with a thickening in a tureen and good currant
jelly. Venison is much better when the deer has been killed in the
autumn, when wild berries are plentiful, and it has had abundant
opportunities to fatten upon this and other fresh food.

_Windsor Hotel, Montreal._

BROILED VENISON STEAK.

Venison steaks should be broiled over a clear fire, turning often. It
requires more cooking than beef. When sufficiently done, season with
salt and pepper, pour over two tablespoonfuls of currant jelly melted
with a piece of butter. Serve hot on hot plates.

Delicious steaks, corresponding to the shape of mutton chops, are cut
from the loin.

BAKED SADDLE OF VENISON.

Wash the saddle carefully; see that no hairs are left dried on to the
outside. Use a saddle of venison of about ten pounds. Cut some salt
pork in strips about two inches long and an eighth of an inch thick,
with which lard the saddle with two rows on each side. In a large
dripping-pan cut two carrots, one onion and some salt pork in thin
slices; add two bay-leaves, two cloves, four kernels of allspice, half
a lemon sliced, and season with salt and pepper; place the saddle of
venison in the pan, with a quart of good stock boiling hot and a small
piece of butter, and let it boil about fifteen minutes on top of the
stove; then put it in a hot oven and bake, basting well every five
minutes, until it is medium rare, so that the blood runs when cut;
serve with jelly or a wine sauce. If the venison is desired well done,
cook much longer, and use a cream sauce with it, or stir cream into
the venison gravy. (For cream sauce see SAUCES.)

Venison should never be roasted unless very fat. The shoulder is a
roasting piece and may be do